Roasted Garlic Focaccia Bread
Prep time
Cook time
Total time
Recipe type: Breads
Serves: 6-8
  • 1 package active dry yeast (2 teaspoons)
  • 1 cup warm water
  • 2 tablespoons sugar
  • 3 to 4 cups flour
  • 1 tablespoon coarse salt
  • ½ cup warm water
  • ¼ cup olive oil
  • Cornmeal, for dusting
  • Extra virgin olive oil, for brushing dough
  • 10 cloves roasted garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 1 teaspoon coarse sea salt or fleur de sel
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • ½ teaspoon cracked black pepper
  1. Combine yeast and water in the bowl of a stand mixer; stir in sugar and let stand a few minutes until it starts to bubble. With the dough hook, begin mixing together and adding flour slowly until it begins to come together. Dissolve salt in warm water and add to the dough, along with the extra virgin olive oil. Add a bit more flour if needed until the dough comes away from the sides. Turn the speed to medium and let dough mix for about 10 minutes, until it's smooth and elastic. Remove dough from the bowl and fold over itself a few times before gathering into a ball and tucking the edges underneath. Place in an oiled bowl and run surface of the dough with oil to prevent a skin from forming. Cover with plastic wrap and let rise in a warm (not hot) place until doubled in size, about 45 minutes.
  2. Spread or roll dough out onto a baking sheet that has been oiled and sprinkled with cornmeal. Press your fingers into the dough to form dimples and brush the surface with oil. Add garlic, thyme, cheese, salt and pepper, then cover with plastic wrap and let rise slightly before baking at 400 degrees, on the bottom rack of the oven, until golden brown (about 15-20 minutes).